Roasted Squash, Carrots & Walnuts Recipe

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Roasted Squash, Carrots & Walnuts Recipe
Roasted Squash, Carrots & Walnuts Recipe photo by Taste of Home
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Roasted Squash, Carrots & Walnuts Recipe

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After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 2 pounds carrots (about 12 medium), peeled
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 1/4 cup packed brown sugar
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts

Directions

Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.
Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.
Originally published as Roasted Squash, Carrots & Walnuts in Taste of Home November 2015, p58

Nutritional Facts

1 serving: 305 calories, 17g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 40g carbohydrate (17g sugars, 10g fiber), 5g protein.

  • 2 pounds carrots (about 12 medium), peeled
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 1/4 cup packed brown sugar
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts
  1. Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
  2. In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.
  3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.
Originally published as Roasted Squash, Carrots & Walnuts in Taste of Home November 2015, p58

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Reviews forRoasted Squash, Carrots & Walnuts

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Gramma Amy User ID: 6989823 258646
Reviewed Dec. 26, 2016

"This recipe was wonderful served with our Christmas beef tenderloin meal.... the hint of spice and sweetness was just right, and even the young grandkids enjoyed this veggie. I will definitely make these again!"

MY REVIEW
deb9962 User ID: 6353234 254075
Reviewed Sep. 13, 2016

"Oh my gosh was this a tasty side dish!!! It got rave reviews from the hubby!!"

MY REVIEW
delowenstein User ID: 3766053 238587
Reviewed Dec. 2, 2015

"This recipe was a very tasty side dish! Since I didn't have a regular butternut squash, I used a 12-oz. package of frozen cooked butternut squash which I cooked in my microwave oven per instructions on the package.

I used 1/2 lb. baby carrots, cut in cross-wise pieces after halving them. I used the same amount of packed brown sugar, olive oil and I just used 1 tsp. kosher salt. I kept the same amount of cinnamon and nutmeg. I'd mixed the squash and carrots together and baked at 400o F. in a square 8" baking pan, sprayed with non-stick cooking spray for 30 minutes, then topped with the 1 cup chopped walnuts and baked 10 minutes longer.
This recipe is definitely a keeper! Thank you, Lily Julow, for sharing your recipe with Taste of Home!
delowenstein"

MY REVIEW
creativedolan User ID: 4465854 235215
Reviewed Oct. 19, 2015

"Made this on a whim this weekend. Paired it with a roasted chicken, and I got rave reviews from my guests about it! It was the perfect side with the savory chicken and stuffing!! Will definitely make again for our Thanksgiving feast! The only thing I changed was that I added a little less sugar and a little less nutmeg. it still was phenomenal!!"

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